Vegan Nutella Crepe
Indulge in the irresistible goodness of Vegan Nutella Crepes — a plant-based twist on the classic French treat that's perfect for breakfast or dessert. This recipe features delicate, homemade crepes made with a blend of all-purpose flour, non-dairy milk, maple syrup, and coconut oil for a light and customizable texture. The real star here is the rich, creamy, homemade vegan Nutella crafted from roasted hazelnuts, cocoa powder, powdered sugar, and non-dairy milk. Each crepe is generously spread with this decadent chocolate-hazelnut spread, then folded or rolled for a beautifully presented dish. With a preparation time of just 20 minutes and a cook time of 30 minutes, these crepes are an easy, crowd-pleasing option for any occasion. Perfectly vegan, luscious, and packed with flavor, this recipe is sure to satisfy chocolate lovers and crepe enthusiasts alike! Keywords: Vegan Nutella recipe, vegan crepe recipe, chocolate hazelnut crepes, homemade Nutella, plant-based dessert ideas.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Non-dairy milk (such as almond or soy milk)
- 0.5 cup Water
- 2 tablespoons Coconut oil
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Raw hazelnuts
- 3 tablespoons Cocoa powder
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract (for Nutella)
- 0.25 teaspoon Salt (for Nutella)
- 0.5 cup Non-dairy milk (for Nutella)
Instructions
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant and golden.
Once roasted, let the hazelnuts cool slightly, then rub them with a clean kitchen towel to remove most of the skins.
In a food processor, blend the hazelnuts until creamy and smooth, scraping down the sides as needed.
Add cocoa powder, powdered sugar, 1 teaspoon vanilla extract, 0.25 teaspoon salt, and 0.5 cup non-dairy milk to the food processor. Blend until well combined and creamy, adjusting sweetness with more sugar if desired.
In a mixing bowl, combine 1 cup all-purpose flour, 1 cup non-dairy milk, 0.5 cup water, 2 tablespoons melted coconut oil, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and 0.25 teaspoon salt. Whisk together until smooth and slightly thin batter is formed.
Heat a non-stick pan over medium heat. Lightly grease with coconut oil.
Pour about 1/4 cup of the crepe batter into the pan, tilting the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, turn, and cook the other side.
Repeat with remaining batter, stacking crepes with parchment paper between to prevent sticking.
Spread a generous layer of homemade vegan Nutella on each crepe and fold or roll them as desired.
Serve immediately as a sweet breakfast or dessert.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 89.5 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 809 mg | 62% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
